2 medium leeks, cleaned and sliced

1 garlic clove, minced

1 tsp butter

1 tsp flour

1 C. chicken broth

1/3 C. water

1/2 C. thin sliced or grated carrots

1 rib of celery, sliced thin

1 tsp chicken bouillon granules

1/4 tsp curry powder

Dash of pepper

3/4 C. skim milk

 

Sauté the leeks and garlic in a nonstick pan in the butter for a minute. Sprinkle on the flour and stir well. Add everything else BUT the milk, and simmer for 25 minutes, covered, stirring occasionally and adding a bit of water if needed. Cool for a few minutes. Put some or all of the soup in the blender and return it to the pan. (Puree at least half, or just puree it all if you want no chunks). Add the milk and heat through but don’t boil.